ばび
The GOLD that comes out at the end of each year.
I saw this one just now, so I captured the last one.
It's a little peculiar, but it's tasty.
but it has a nice sweetness.
It goes well with sea urchin from Noboribetsu City.
Polishing ratio 50%.
Yeast: Kyokai 1001
High-temperature saccharification lactic acid bacteria
Iwama mountain Iwashimizu used
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